Method

Spiced fond venison: Combine all of the ingredients, warm and leave to infuse. When cooled pass through a muslin cloth. Put into a sous vide bag along with the loin of venison and cook in the water bath at 52C for 1 hour. When ready sear it all over for a nice colour and keep back some of the spiced fond for dressing.

Sweet potato dumpling: Boil the sweet potato until tender, drain well and return to the pan to expel some of the moisture. Pass the potato through a fine drum sieve and then mix in the other ingredients while it is hot. Once combined use a tbsp to get nice shaped dumplings which can be place on parchment paper until ready to fry. Fry at 180C until golden brown, place on a draining cloth, then serve.

Kohrabi ecrase: Peel the kohlrabi and slice into discs. Blanch in equal amounts of milk and butter. Roughly chop and put into a pan with some truffle oil, salt and pepper. Reheat when needed.

Pickled red cabbage: Boil water and sugar and all ingredients and infuse for 15 minutes. Pass and re-boil, add the julienne of red cabbage and allow to cool down. When ready to serve saute it in hot oil, adding sesame seeds and seasoning.

Puffed black rice: Heat the oil until very hot, place the rice in a sieve and submerge in the oil. Take out once the rice has puffed and risen to the surface. Place on an absorbent cloth and sprinkle with salt and icing sugar.